PAN-ROASTED FILET MIGNONS WITH POTATO-WALNUT CONFIT, PORT WINE REDUCTION, STILTON CHEESE, AND SHALLOT RINGS
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 20
Steps:
- Make the Potato-Walnut Confit: Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- Place potatoes, extra-virgin olive oil, thyme, salt, and pepper in a medium bowl; toss to combine. Spread in an even layer on prepared baking sheet and transfer to oven. Roast until potatoes are golden brown, 25 to 30 minutes. Remove from oven and transfer to a large bowl.
- Heat a large skillet over medium-high heat. Add bacon and cook, stirring, until it just begins to turn golden, about 2 minutes. Add walnuts and cook, stirring, for 2 minutes. Using a slotted spoon, transfer bacon mixture to bowl with potatoes; cover tightly with plastic wrap to keep warm. Reserve skillet for port wine reduction.
- Make the Port Wine Reduction: Add shallots and garlic to reserved skillet and cook, stirring, for 30 seconds. Add port to deglaze and stir, scraping up browned bits in skillets; cook until reduced by half, about 2 minutes. Add beef stock and cook, stirring, until reduced by half, 8 to 9 minutes. Add butter to skillet, 1 piece at a time, whisking until fully melted and combined after each addition. Remove skillet from heat as necessary to prevent sauce from breaking; sauce should be thick enough to coat the back of a spoon. Remove sauce from heat and cover to keep warm.
- Make the Filet Mignons: Season filets on both sides with salt and pepper. In a large ovenproof skillet, melt butter with olive oil over high heat. Add filets and cook, turning once, 3 minutes per side. Place 2 tablespoons cheese on top of each filet and transfer skillet to oven. For medium-rare, roast until an instant-read thermometer reaches 140 degrees when inserted into filets, 8 to 10 minutes. Remove from oven.
- To serve, divide the potato mixture evenly between four plates; top with filets. Spoon sauce over filets and garnish with remaining 1/2 cup cheese, fried shallot rings, and parsley. Serve immediately.
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Dominic Macharia
[email protected]This dish was just okay.
Birnie Family Fun
[email protected]This dish was not bad, but it wasn't anything special either.
Ashraf sash Kimuli
[email protected]This dish was okay, but I've had better.
Ella Caramay
[email protected]I would not recommend this recipe.
tamer shwky
[email protected]This dish is not worth the time and effort.
halah odeh
[email protected]I found the instructions in this recipe to be a bit confusing.
Rot
[email protected]The confit was a bit too oily for my liking.
thozama silingile
[email protected]This dish was a bit too salty for my taste.
Rasu Rasu
[email protected]I highly recommend this recipe.
Kallol Barua
[email protected]This dish is perfect for a special occasion dinner.
Titanica
[email protected]I love the way this dish looks when it's plated. It's so elegant and impressive.
James C. Morgan
[email protected]The instructions in this recipe are very clear and easy to follow. I was able to make this dish without any problems.
Edinson Diaz
[email protected]This dish is a bit pricey, but it is worth every penny. The filet mignon is of the highest quality, and the other ingredients are all top-notch. You won't be disappointed.
Muhammad Safyan
[email protected]I love how this dish combines so many different flavors and textures. The crispy shallot rings add a nice crunch, and the stilton cheese adds a creamy richness. It's a perfect dish for a special occasion.
Zubair Imran
[email protected]This recipe is a bit time-consuming, but it is well worth the effort. The end result is a truly stunning dish that is sure to impress your guests.
sarah cox
[email protected]I made this dish for a special occasion dinner, and it was a huge hit! Everyone raved about the tenderness of the filet mignon and the deliciousness of the confit. I will definitely be making this dish again.
Gulazar Javid
[email protected]This dish was absolutely divine! The filet mignon was cooked to perfection, and the potato-walnut confit was a delightful accompaniment. The port wine reduction added a rich and flavorful depth to the dish, and the stilton cheese and shallot rings we